Fabrication of porous phenylboronic acid/cyclodextrin modified covalent triazine frameworks for selective extraction of salbutamol from pork samples [0.03%]
Siyuan Chen,Le Guo,Xuyao Li et al.
Siyuan Chen et al.
A porous boronate affinity adsorbent was synthesized by anchoring β-cyclodextrin (β-CD) and 3-aminomethylphenylboronic acid (AMPBA) onto perfluorinated covalent triazine framework (FCTF). This fabricated FCTF@β-CD@AMPBA exhibited pronoun...
Comparative study of multi-scale structure and in vitro digestibility between high-resistant-starch wheat and normal wheat starches [0.03%]
Kaiyang Ma,Youe Zhang,Haiyu Wu et al.
Kaiyang Ma et al.
In this study, the physicochemical properties, molecular weight, chain-length distribution, hierarchical structures, and in vitro digestive behaviors of starches from two high-resistant-starch wheat (HRSW) cultivars (TSM1 and XN836) and one...
Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes [0.03%]
Margherita Campo,Pamela Vignolini
Margherita Campo
Given their economic, cultural, technological, and environmental implications, wine and winemaking have long been the subject of scientific studies in their many aspects, as well as condensed tannins, among the most abundant compounds in gr...
Lipidomic, metabolomic, and proteomic profiles provide insight into differences in meat quality between rabbit longissimus lumborum and hind-leg muscles [0.03%]
Jing Zhang,Yinuo Fang,Lei Wang et al.
Jing Zhang et al.
This study assessed meat quality in two rabbit cuts, the longissimus lumborum (LL) and hind-leg muscle (HL), from Yongqing Rex rabbits using integrated lipidomic, metabolomic, and proteomic approaches. We investigated the influence of fat c...
Discovering potential of a novel ascorbate-zinc-nicotinate triple chelate complex for fermented milk fortification application [0.03%]
Andrey Blinov,Maxim Pirogov,Elena Momot et al.
Andrey Blinov et al.
This study introduces a novel ascorbate‑zinc-nicotinate (AZN) triple chelate complex designed to address Zn deficiency. The research demonstrates the successful synthesis and characterization of the complex using quantum chemical modeling ...
Modification pattern of whey protein depends on oxidizing agents and accelerated storage conditions [0.03%]
Laura Meissner,Niklas Roeder,Tobias Demetrowitsch et al.
Laura Meissner et al.
Oxidative modification sites in whey proteins depend on the oxidizing agent and cannot be described by a single analytical parameter. This study therefore examined how oxidative protein modification differs across oxidizing agents and treat...
Hydrolysis-crosslinking coupled structural reconstruction to improve the textural properties of thermally stable collagen hydrogels [0.03%]
Yunke Yang,Hai Chen,Liang Ma et al.
Yunke Yang et al.
Transglutaminase (TGase)-induced high density isopeptide crosslinking enables thermally irreversible collagen hydrogels suitable for high temperature sterilization, but makes them overly elastic and difficult to chew, resulting in poor pala...
Biosynthesis of silver nanoparticles using Duea ching (Ficus botryocarpa Miq.) fruit extract: Characteristics, bioactivities and application in active chitosan/gelatin films for enhancing the shelf life of baby clam [0.03%]
Varsha Likhar,Yu Fu,Yadong Zhao et al.
Varsha Likhar et al.
Silver nanoparticles (AgNPs) were biosynthesized using Duea ching fruit extract (DCE) as a green reducing and stabilizing agent and incorporated into chitosan/gelatin (CS/GE) films for active food packaging applications. The optimized AgNPs...
Structural evolution of multi-modified dietary fiber from white kidney bean residue and its mechanisms for enhancing the stability of white kidney bean milk [0.03%]
Yuxue Chen,Min Chen,Xuyun Fan et al.
Yuxue Chen et al.
This study investigated the effects of enzymatic, microwave, and high-temperature cooking on soluble dietary fiber (SDF) extracted from white kidney bean residue. The effects of these modifications on the structural characteristics of the S...
Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds [0.03%]
Silu Ze,Qianqian Liu,Xiangku Ye et al.
Silu Ze et al.
This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a significant decrease in nucleotide concentrations (P < 0.05), while free amino acids (FAA) and fa...